with Sriracha Mayo, Cilantro & Crispy Onions
Bowls are way past “having a moment”—they’ve become a pillar of our lunches and dinners. Why? It’s simple: Everything’s better in a bowl! (Nice knowing you, plates.) But seriously, the customizable combo of carbs, protein, veggies, and a drizzle of delicious sauce cannot be denied. True to form, this rendition is fully-loaded. Buttery, lime-laced jasmine rice is topped with saucy ground pork and tender carrots. It’s all drizzled with a delectable Sriracha mayo, then topped with crispy fried onions and fresh cilantro. One bite will have you totally bowled over.
Allergens
Utensils
Tags
Shredded Carrots
4 ounce
Sesame Dressing
1.5 ounce
Sweet Soy Glaze
2.52 tablespoon
Mayonnaise
2 tablespoon
Lime
1 unit
Crispy Fried Onions
1 unit
Ground Beef
10 ounce
Jasmine Rice
0.75 cup
Sriracha
1 teaspoon
Cilantro
0.25 ounce
Butter
1 tablespoon (tbsp)
Cooking Oil
1 teaspoon (tsp)
Sugar
0.5 teaspoon (tsp)
Salt
teaspoon (tsp)
Black Pepper
teaspoon (tsp)
In a small pot, combine rice, 1¼ cups water (2¼ cups for 4 servings), and a pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes.
Keep covered off heat until ready to serve.
While rice cooks, wash and dry produce.
Zest and quarter lime. Roughly chop cilantro.
In a small bowl, combine mayonnaise with Sriracha to taste.
Heat a drizzle of oil in a large pan over medium-high heat. Add pork* and a big pinch of salt. Cook, breaking up meat into pieces, until browned, 3-4 minutes.
Stir in carrots, sesame dressing, 2½ TBSP sweet soy glaze (5 TBSP for 4 servings), and ½ tsp sugar (1 tsp for 4). (Be sure to measure the sweet soy glaze; we sent more.) Cook until carrots are softened, pork is cooked through, and sauce has thickened, 2-4 minutes more. Taste and season with salt and pepper. Turn off heat.
Swap in beef* for pork.
Fluff rice with a fork; stir in lime zest and 1 TBSP butter (2 TBSP for 4 servings). Season with salt and pepper.
Divide rice between bowls; top with pork mixture and any remaining sauce from pan. Drizzle with Sriracha mayo. Sprinkle with crispy fried onions and cilantro. Serve with lime wedges on the side.
1090
kcal
Calories
64
g
Fat
20
g
Saturated Fat
89
g
Carbohydrate
19
g
Sugar
3
g
Dietary Fiber
31
g
Protein
145
mg
Cholesterol
1180
mg
Sodium
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